• Soak saffron threads in 2 tablespoon warm broth for 5-10 minutes.
• Combine shrimp with paprika, smoked paprika, seasoned salt and black pepper. Stir until the shrimp are fully coated.
• Add 1 tablespoon olive oil to a large skillet. Heat over medium and add shrimp. Cook on both sides until fully cooked and set aside.
• Add chopped bacon to the skillet and cook over medium heat until crispy. Remove and set aside. Leave about 1 tablespoon of bacon fat in the pan.
• Add 1 tablespoon olive oil to the bacon fat. Stir in onion and cook until translucent. About 2-3 minutes. Add garlic and cook for 30 seconds.
• Add arborio rice and stir for 2 minutes until lightly toasted.
• Deglaze the pan with white wine and stir until mostly absorbed scraping up any bacon bits stuck to the bottom.
• Add warm broth one ladle at a time

Instant Pot Instructions

• Season the shrimp in a bowl with paprika, smoked paprika, seasoned salt, and black pepper. Set aside.
• Bloom the saffron by stirring the threads into 2 tablespoons of warm broth. Let sit for 5-10 minutes while you start cooking.
• Turn the Instant Pot to sauté. Add olive oil and seasoned shrimp. Stir and cook for about 2-3 minutes or until fully cooked. Set aside.
• Add chopped bacon and cook until crispy. Remove the bacon and leave about 1 tablespoon of drippings in the pot. Add the onion and cook until translucent, about 2 minutes then stir in garlic for about 30 seconds.
• Add the arborio rice and stir about 2 minutes until lightly toasted and cooked in the bacon fat.
• Pour in the white wine and scrape up any browned bits from the bottom. Let it simmer until mostly evaporated.
• Pour in the chicken broth. Stir well, lock the lid, and set the Instant Pot to manual or pressure cook on high for 6 minutes.
• When the timer beeps, quick release the pressure. Stir the risotto. It will look loose at first but it will thicken as you mix. Stir in parmesan cheese, bloomed saffron, cooked shrimp, bacon, salt and pepper.
• Add a squeeze of lemon juice and top with chopped parsley. The risotto should be creamy. If it’s thicker than you like, add a splash of warm broth before serving.